Concentrated Enzymes

Concentrated Enzymes

High-tech enzymes are the key to an improved, consistent flour quality and an economical milling process. Enzymes are dosed into flour at extremely low concentrations (ppm) and have a significant impact on the flour and its baking properties. Rexus offers you a complete range of concentrated enzyme preparations that have different capabilities through the use of different types of amylases, hemicelluloses, glucose oxidases, lipases, proteases, etc.

  • Scientific Name
    Product Name
    Effect
  • Alpha Amylase (fungal)
    RexZym Amylase-F
    • Increases volume.
    • Develops fine and soft crump structure.
  • Alpha Amylase (bacterial)
    RexZym Amylase-B
    • Prolonged softness and shelf life.
  • Cellulase
    RexZym Cellase
    • Increases volume and fermentation stability.
    • Improves dough properties and dough stability.
    • Used especially in bread with high fiber content.
  • Hemicellulase (fungal)
    RexZym Hemilase-F
    • Reduces dough stickiness.
    • Developes fine and soft crump structure.
    • Improves dough stability. Increases volume.
  • Xylanase (fungal)
    RexZym Xylase
    • Increases volume and crumb structure.
    • Improves dough stability and machinability.
  • Hemicellulase (bacterial)
    RexZym Hemilase-B
    • Increases volume and improves crump structure.
    • Improves elasticity of the gluten and machinability of stiff doughs.
  • Glucose Oxidase
    RexZym Gloxidase
    • Replacement of oxidizing agents.
    • Strengthens proteins and improves machinability.
    • Stabilizes dough structure and dries the dough surface.
  • Lipase
    RexZym LP
    • Strengthens dough structure and improves its tolerance towards mechanical stress.
    • Improvement of finer pore structure.
    • Improves crumb brightness and volume yield.
  • Maltogenic Amylase
    RexZym Maltolase
    • Significant prolongation of crumb softness and shelf life.
    • Accidental over-dosage without serious consequences on baking results.
    • Compatible to any standard baking enzyme and allows reduction of water absorbing ingredients like toasted soy flour.
  • Gluco-Amylase
    RexZym Glucolase
    • Leads to uniform browning and enhances crust shine.
    • Improves flavour formation and increases volume yield.
    • Reduces sugar addition and avoids flaking of frozen item crust.
  • Protease (fungal)
    RexZym Protease-F
    • Replacement of L-Cystein.
    • Relaxes the dough and shortens its resting time.
    • Improves bread quality by smooth surfaces and round edges.
    • Adjusts rheology parameters in extensogram and alveogram.
  • Transglutaminase
    RexZym Transidase
    • Improves consistency and stability of the dough.
    • Cross-links the gluten proteins.
    • Improves bread quality by smooth surfaces and round edges.
    • Increases dough elasticity and fermentation tolerance.